Name: Angel Hair Pasta with Basil, Caper, and Lemon Sauce
Total time: 30 min
Cuisine: ItalianEurope
Ingredients: 1 tablespoon plus ½ cup extra-virgin olive oil , divided; 1/2 cup panko bread crumbs; 1 cup fresh basil leaves; 1 cup fresh parsley leaves; 2 tablespoons capers , rinsed; 4 anchovy fillets , rinsed; 1 teaspoon grated lemon zest plus 2 tablespoons juice; 1 garlic clove , minced; 1 teaspoon Dijon mustard; 1/2 teaspoon table salt , plus salt for cooking pasta; 1/2 teaspoon pepper; 12 ounces angel hair pasta; 1 ounce Parmesan cheese , grated (½ cup)

Why This Recipe Works

Angel hair is so fine and delicate that it overcooks in mere seconds—there isn't even time to taste-test it. We also found that following package cooking directions usually led to overcooked noodles. Instead, we figured out exactly how long to cook three top-selling brands. Because ultrafine angel hair has the capacity to soak up lots of liquid, we tossed the perfectly al dente noodles with a bold, pesto-like sauce thinned with a generous amount of pasta cooking water. Finally, we topped the pasta with grated cheese and toasted bread crumbs to add flavor and contrasting texture.

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Before You Begin

Do not follow the cooking time on the pasta box. Boil De Cecco angel hair for 1½ minutes and Barilla and Prince for 3 minutes. Use straight pasta; angel hair curled into nests tends to tangle in the pot.

Instructions

Heat 1 tablespoon oil in 8-inch skillet over medium heat until shimmering. Add panko and cook, stirring frequently, until golden brown, about 4 minutes. Season with salt and pepper to taste. Transfer to plate and let cool.

Bring 4 quarts water to boil in large pot.

Process basil, parsley, capers, anchovies, lemon zest and juice, garlic, mustard, salt, pepper, and remaining ½ cup oil in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer to large heatproof bowl.

Add pasta and 1 tablespoon salt to boiling water and cook, stirring occasionally, until al dente. Reserve 1 cup pasta cooking water, then drain pasta. While pasta drains, whisk ½ cup reserved pasta cooking water into sauce. Add pasta to sauce and toss gently with tongs, adjusting consistency with remaining reserved pasta cooking water as needed. Sprinkle with panko mixture. Serve, passing Parmesan separately.